CORN BREAD

This is a tried and true recipe that I use for cornbread. I have tried making cornbread in a cake pan, bread pan and any other pan, but it doesn't taste the same. So I always bake my cornbread in a cast iron skillet. And yes I have a favorite, although I have quite a collection of Cast Iron pans, and they all get used.



Cornbread

1 ½ C. yellow cornmeal
½ C. Flour
3 ½ teas. Baking powder
1 teas. Salt
3 Tbls. Sugar
1 egg
1 C. milk
¼ C. Shortening

Sift dry ingredients together into a mixing bowl. Add egg, milk and shortening. Mixing well with dry ingredients. Pour into greased Iron Skillet. Bake at 425 degree oven for 20 to 25 minutes.

DUMP CAKE

DUMP CAKE

1 (20 oz.) can Crushed Pineapple
1 (21 oz.) can Cherry Pie Filling
1 Boxed Yellow Cake Mix
1 Stick of Margarine

In a 9” X 13” pan, dump pineapple with juice and spread out evenly. Dump cherry pie filling and spread out over top. The sprinkle cake mix over top. Slice margarine into thin slices and place on top. Bake at 350 25 to 30 minutes. Top of cake should be golden brown.